Method: Heat half the clarified butter in a non-stick sauté pan over medium high heat. Season the chicken breast with salt and pepper and cook until done. Remove from pan and reduce heat to medium. Add the remainder of the clarified butter and heat until melted. Gently add the crabmeat meat and warm all the way through. Fold the green onions into the crabmeat. Remove from heat. To serve: place cooked chicken breast and roasted asparagus onto a dinner plate, top the chicken breast with crabmeat and ladle tasso hollandaise over crabmeat. Yield: 4 servings

Method: Combine in a blender the eggs yolks, lemon juice, cayenne pepper, and diced tasso. Blend the mixture on high speed for thirty seconds. Heat one pound of butter until butter starts to boil. Careful not to brown the butter. Separate the butter from the butter fats so you are left with clarified butter. With the blender on high speed slowly add the butter in a steady stream until all the ingredients are well blended. Yield: 4 servings